Saturday, 17 October 2015

Kalakand- Kalakand with Milk and Paneer-Indian Sweets Recipe

Preparation Time-60 minutes
  • Whole Milk-1 liter
  • Paneer/Indian Cottage cheese-200 gms
  • Sugar-100 gms
  • Cardamom powder-1/2 tsp
  • Chopped pistachio-12 to 15
  • Chopped almond-8 to 10
  • Ghee/butter-1 tbsp
  • Grate the paneer and keep it aside for further use.
  • Boil the milk on low-medium flame till it is reduced to 1/3 of the original quantity, keep stirring in between.
  • Once the milk has reduced to 1/3 of it's original quantity, add sugar and 1/4 tsp of cardamom powder.
  • Add grated paneer once the sugar has dissolved completely.
  • Reduce the flame to low-medium and boil it for 3-4 minutes, keep stirring.
  • Reduce the flame to low and boil for another 3-4 minutes, keep stirring.
  • Check if mixture has dried a little (do not make it too dry), if yes, turn off the flame.
  • Grease a plate with ghee and pour the mixture into the greased plate, level it properly.
  • Sprinkle remaining cardamom powder, chopped pistachio and almonds.
  • Allow it to cool down for 30 minutes and put it in the refrigerator for 15-20 minutes to set.
  • Cut it as per in shapes of your choice, ready to serve.
    *Storage tip-keep refrigerated and consume within 3-4 days.

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